[mattybrass]

I rinsed ~1 cup of slurry with 2~ cups of autoclaved(15 min at 15PSI in a pressure cooker) water about a week ago.  do you think using this is a bad idea?  Its a first gen slurry.

I personally believe that that yeast rinsing serves no useful purpose.

My experience with rinsing and not rinsing agrees with you.

Instead of rinsing the yeast after racking off the beer, what do you both recommend that we do? (Denny & Cerevisiae)

[morticaixavier]

I rinsed ~1 cup of slurry with 2~ cups of autoclaved(15 min at 15PSI in a pressure cooker) water about a week ago.  do you think using this is a bad idea?  Its a first gen slurry.

I personally believe that that yeast rinsing serves no useful purpose.

My experience with rinsing and not rinsing agrees with you.

Instead of rinsing the yeast after racking off the beer, what do you both recommend that we do? (Denny & Cerevisiae)

don't rinse it.  seriously though, if you have another beer to pitch into do that, if you don't, fill a mason jar or plastic jar or bucket with a tight fitting lid that you have sanitized before hand. Leave it under beer until you are ready to pitch it or make a new starter with it.

[bluesman]

Very interesting post and thread. I've rinsed yeast as a standard practice when time permits, and I've re-pitched direct from a previous batch (without rinsing) many, many times as well. Honestly, I haven't noticed a marked difference in beer quality, although I haven't blind taste tested this in practice either. You make a great case for "not rinsing" yeast". Thanks for posting.

[denny]

Instead of rinsing the yeast after racking off the beer, what do you both recommend that we do? (Denny & Cerevisiae)

I just leave a bit of beer behind in the fermenter, swirl up the yeast, trub, and beer and pour it all into a sanitized container.

[denny]

don't rinse it.  seriously though, if you have another beer to pitch into do that, if you don't, fill a mason jar or plastic jar or bucket with a tight fitting lid that you have sanitized before hand. Leave it under beer until you are ready to pitch it or make a new starter with it.

You don't want to screw the lid on too tight, especially if it's a glass jar.  I've seen too many pics of jars that have exploded on the fridge.  Even refrigerated, the yeast will keep producing CO2.  That's why I use plastic tubs with snap on lids.

[S. cerevisiae]

Instead of rinsing the yeast after racking off the beer, what do you both recommend that we do? (Denny & Cerevisiae)

As Jonathan already mentioned, you do not have to do a thing to cropped yeast in order to be able to re-pitch it.  Brewers have cropped and re-pitched yeast (barm) for millennia without rinsing it with boiled water.  In fact, all of the non-wild brewing cultures that we use today are the result of continuous cropping, especially true top-cropping strains.  If one finds a true top-cropper in a container of wort that was known to be absolutely sterile when placed outdoors, one can pretty much be assured that the yeast strain was left behind by another human.

[S. cerevisiae]

I just leave a bit of beer behind in the fermenter, swirl up the yeast, trub, and beer and pour it all into a sanitized container.

This technique is used by every truly experienced brewer that I know.   

[morticaixavier]

don't rinse it.  seriously though, if you have another beer to pitch into do that, if you don't, fill a mason jar or plastic jar or bucket with a tight fitting lid that you have sanitized before hand. Leave it under beer until you are ready to pitch it or make a new starter with it.

You don't want to screw the lid on too tight, especially if it's a glass jar.  I've seen too many pics of jars that have exploded on the fridge.  Even refrigerated, the yeast will keep producing CO2.  That's why I use plastic tubs with snap on lids.

true. I've found with mason jars with the two piece lid if too much pressure builds up the seal fails before the bottle but better safe than sorry.

[Stevie]

true. I've found with mason jars with the two piece lid if too much pressure builds up the seal fails before the bottle but better safe than sorry.

I always seal "fingertip tight"

[HoosierBrew]

true. I've found with mason jars with the two piece lid if too much pressure builds up the seal fails before the bottle but better safe than sorry.

+1.  The two piece lid definitely needs to be on loose.

[S. cerevisiae]

+1.  The two piece lid definitely needs to be on loose.

Which is why I store cropped yeast in 500ml Erlenmeyer flasks with #7 stoppers and airlocks.  A six-pack of Corning 4980 500ml Erlenmeyer flasks can be had for $25.25 shipped.  That's $4.21 per flask.  My oldest Corning 4980-500 is over twenty years old.

www.amazon.com/gp/offer-listing/B004XR5V0A/ref=dp_olp_new?ie=UTF8&condition=new

[chumley]

I just leave a bit of beer behind in the fermenter, swirl up the yeast, trub, and beer and pour it all into a sanitized container.

This technique is used by every truly experienced brewer that I know.   

If it's thick, and I have siphoned most of the beer out of the fermenter, I will pour in a can of cheap swill like PBR (funny that I always seem to have cans of that lying around), then follow the rest of what Denny said.

[mattybrass]

+1.  The two piece lid definitely needs to be on loose.

Which is why I store cropped yeast in 500ml Erlenmeyer flasks with #7 stoppers and airlocks.  A six-pack of Corning 4980 500ml Erlenmeyer flasks can be had for $25.25 shipped.  That's $4.21 per flask.  My oldest Corning 4980-500 is over twenty years old.

www.amazon.com/gp/offer-listing/B004XR5V0A/ref=dp_olp_new?ie=UTF8&condition=new

Denny too, would you say using flasks or mason jars are better? Also how would you recommend sanitizing them?


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[Jeff M]

Can you define your entire process for us S?  Ill try it, the only reason i was rinsing is because it was the most used method i could find instructions for.

[Stevie]

Can you define your entire process for us S?  Ill try it, the only reason i was rinsing is because it was the most used method i could find instructions for.

And please pretend, for at least some of us, that our microbiology education stopped at high school bio.